Roadside hot fritters are sometimes hard to resist. Let’s recreate a recipe at home.
Potato Egg Fritters (Bajji) with Instant Chilli Tomato Sauce
® This is a RAS signature Recipe©
A detailed introduction, more pictures and related links
available on the Intro page ⇓. Check it out or scroll down for the recipe ⇓.
Potato Egg Fritters (Bajji) with Instant Chilli Tomato Sauce
Description
Potato Egg Fritters (Bajji) are a popular Indian snack or appetizer. They are made with a combination of potato slices, eggs, and besan flour (chickpea flour). The fritters are typically deep-fried until golden brown and crispy. They are often served with chutneys or sauces.
Ingredients:
Instant Chilli Tomato Sauce:
Instructions
Video
-
Peel the potatoes. Slice as thinly and evenly as possible.
-
Soak the potatoes in cold water for a while (see notes).
-
Slice the peeled, boiled potatoes into even slices, lengthways.
-
Drain the water and microwave the potatoes or steam them for 2-3 minutes. This is to ensure the potatoes get cooked properly. Sometimes, if you fry them without this step, you end up biting into a raw potato.
-
Prepare the batter: Add water to the chickpeas flour along with cumin, chilli powder, and coriander powder and salt. Whisk well, till you get a thick batter with no lumps.
-
Place one slice of egg between two slices of potato. Make sure the slices are of similar size.
-
Prepare all the ‘potato sandwiches’ till all the slices are used up. Place on a tray with parchment lining.
-
Sprinkle all over the top with chilli flakes, garlic powder, and dried herbs. Rest for 10 minutes.
-
Heat oil in a small wok or pan with deep sides. I use a smaller wok, to avoid using up too much oil. Pour enough oil, so that it reaches 3/4 the height of the stacked ‘sandwich’.
-
Once hot, dip each ‘sandwich’ into the batter making sure you coat it all over.
-
Place gently into the wok/pan so that the potato touches the bottom of the pan. This way, the potato will not slide off.
-
Don’t stir once laid into the oil. Keep the oil at medium heat. The batter should not go brown to fast.
-
Fry till puffed and golden. Flip over and fry the other side.
-
Drain on paper towels. Serve with the Instant Chilli Sauce (below)
Instant Chilli Tomato Sauce:
-
Add the onion, tomato, garlic and fresh chili to a small processor or grinder jar.
-
Add 1/4 cup water and grind till an even consistency is achieved.
-
Add chilli powder, coriander leaves, vinegar and grind once again.
-
Lastly, add olive oil and salt and stir through.
Note
- Soaking the potatoes in cold water overnight removes excess potato starch, which prevents potatoes from sticking together while frying and also helps to achieve maximum crispness.
- Leftover potato slices can be dipped in the batter and fried also.
- As with other flours, chickpea flour should also be stored in a sealed container to keep out moisture as well as insects. It normally has a shelf-life of about 6 months, and longer if you keep it in the fridge or freezer.
- Key Ingredients: Potato, Boiled Egg, Chickpea flour, Seasoning, Oil.
potato egg bajji, potato bajji, bajji, potato egg fritters
